Brown-braised Onions/Oignons Glaces A Brun (Paleo, Gluten Free)

This little onion dish adds a beautiful brown effect to dishes like coq au vin and boeuf bourguignon. It smells divine when cooking!

Find yourself 18-24 small white onions and peel them. An easy way to peel is to blanche them – boil in very hot water for a minute and then plunge in icy cold water. The outer layers will come off very easily.

With blanching, these onions took a few minutes to peel

Prepare a medium herb bouquet made up of fresh parsley, thyme and bay leaf.

Saute the onions over moderate heat in a bit of butter (or olive oil if you are not consuming dairy). Then add some beef stock and the bouquet and simmer covered for 40-50 minutes until all the liquid has evaporated.

You’ll need:

• 18-24 small white onions, peeled
• 3 TBSP butter or olive oil
• 1/2 cup of beef stock, white wine, red wine or water
• salt and pepper to taste
• a medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth

1. Over high heat, melt butter or oil and saute onions for about 10 minutes. Roll the onions about so they brown as evenly as possible
2. Pour in liquid, season to taste and add the herb bouquet
3. Cover and simmer slowly for 40-50 minutes until onions are perfectly tender but retain their shape and the liquid has evaporated. Remove the herb bouquet and serve as is or used with another recipe.

Print This Recipe